Cadbury Egg Cookies – Soft, Chewy & Perfect for Spring Baking

There’s something unapologetically joyful about Cadbury Egg Cookies. Golden brown on the outside, soft and chewy inside, and studded with those iconic pastel candy shells-these cookies take a classic and make it feel brand new. The rich milk chocolate of Mini Cadbury Eggs melts just enough into the dough, while the crunchy candy shell adds texture and color that makes every bite feel like a celebration.

If you love festive bakes that feel both playful and nostalgic, you’ll also enjoy the Strawberry Cheesecake French Toast Bake-perfect for brunches or holiday mornings-or the St. Patrick’s Day Brownie Trifle for another no-fuss crowd-pleaser with seasonal flair.

Whether you’re baking these for Easter, spring gatherings, or just want to make something sweet and shareable, this recipe delivers big smiles and better flavor. It’s festive without being fussy-and every bit as crave-worthy as it looks.

And for a chilled treat to serve alongside, try the Copycat Shamrock Shake-minty, creamy, and just as fun to make and share.

Think of it as your favorite chocolate chip cookie… dressed up in its Sunday best, and absolutely glowing.

Why You’ll Love This Recipe

These Cadbury Egg Cookies are way more than just cute. Here’s why they’ll become a new seasonal tradition:

✔️ Soft, Chewy Texture

The base dough is buttery, tender, and perfectly chewy-everything you want in a classic cookie.

✔️ Rich Chocolate & Crunchy Shell

Mini Cadbury Eggs bring a unique mix of creamy milk chocolate and candy shell texture that melts and crunches in every bite.

✔️ No-Chill Dough

This dough doesn’t need chilling, which means warm, gooey cookies can be yours in under 30 minutes.

✔️ Beautifully Festive

Speckled with colorful pastel candy, these cookies are made for spring parties, Easter baskets, and joyful kitchen moments.

✔️ Easy to Make Ahead

Make the dough in advance, freeze the balls, and bake straight from the freezer for a fresh cookie moment anytime.

💡 Pro Tip – Save a few halved Cadbury Eggs to press into the tops of the cookies after baking for a picture-perfect finish.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2¼ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1½ cups Mini Cadbury Eggs, halved or roughly chopped

• Optional: ½ cup mini chocolate chips or white chocolate chunks

Instructions

These Cadbury Egg Cookies come together with minimal effort, but deliver major joy. The dough is classic and unfussy, and the mix of rich chocolate and crunchy candy shells makes every step feel festive. Let’s bake:

1️⃣ Preheat & Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.

💡 Pro Tip – If you like slightly thicker cookies, bake one tray at a time to give them plenty of room to rise and spread.

2️⃣ Cream the Butter & Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light, fluffy, and fully combined-about 2–3 minutes. This helps create that soft, chewy texture.

3️⃣ Add the Eggs & Vanilla

Mix in the eggs, one at a time, until well blended. Stir in the vanilla extract. The dough should look glossy and smooth at this stage.

4️⃣ Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mix into the wet ingredients, stirring just until incorporated. Don’t overmix-you want a tender crumb.

5️⃣ Fold in the Cadbury Eggs

Roughly chop the Mini Cadbury Eggs-halving them is great for melty pockets, while some larger chunks add fun texture. Fold them gently into the dough. If using, stir in the optional mini chocolate chips for extra richness.

💡 Reserve a few egg pieces to press into the tops of each cookie just after baking for a bakery-style look.

6️⃣ Scoop & Bake

Scoop the dough into heaping tablespoons (about 1½ tbsp each) and place them 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes, or until the edges are set and golden and the centers look slightly soft.

They’ll continue to firm up as they cool.

7️⃣ Finish & Cool

While the cookies are still warm, gently press a few extra Cadbury Egg pieces into the tops. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serve warm for gooey goodness-or save for later and enjoy their soft, chewy texture any time.

Recipe Variations

These cookies are easy to customize-and even more fun with a little creative flair:

🔸 Cadbury White Chocolate Twist

Use white chocolate Mini Eggs or mix in white chocolate chips for an even sweeter flavor profile.

🌿 Perfect for: a lighter twist on the classic combo.

🔸 Mini Egg + Peanut Butter

Add ¼ cup of peanut butter to the dough and use chopped peanuts for extra texture.

🌿 Perfect for: chocolate-peanut butter lovers and a salty-sweet edge.

🔸 Brown Butter Upgrade

Brown the butter before mixing for a richer, nutty depth that elevates the entire cookie.

🌿 Perfect for: special occasions and serious cookie fans.

🔸 Gluten-Free Option

Swap in a 1:1 gluten-free baking flour blend to make these celiac-friendly without sacrificing texture.

🌿 Perfect for: inclusive baking around the table.

💡 Pro Tip – Freeze the dough in scoops and bake directly from frozen, adding 1–2 extra minutes to bake time for fresh, hot cookies whenever you crave them.

Frequently Asked Questions (FAQs)

Here are the sweet little answers to help your Cadbury Egg Cookies turn out just right-whether you’re baking ahead, adapting for dietary needs, or just wondering how to store the extras.

Can I use regular Cadbury Creme Eggs instead of Mini Eggs❓

Not recommended. Full-size creme eggs have a soft center and tend to melt too quickly in the oven, creating a sticky mess. Stick with Mini Cadbury Eggs for the best shape, texture, and color.

Do I need to chill the dough❓

Nope! This dough is designed to be baked right away. If you prefer thicker cookies with less spread, you can chill the dough for 30 minutes-but it’s totally optional.

Can I freeze the dough❓

Yes! Scoop the dough into balls and freeze on a tray until solid. Transfer to a freezer bag and bake straight from frozen at 350°F, adding 1–2 extra minutes.

How do I store leftover cookies❓

Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies and reheat gently in the oven or microwave.

Can I make them gluten-free❓

Absolutely. Just use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture will still be soft and chewy.

Can I use a different kind of candy❓

Sure! Try M&Ms, chopped chocolate bars, or pastel-colored chocolate chunks if you want to mix it up. Just be sure to use mix-ins that hold up in the oven.

How do I get that bakery-style look with chocolate on top❓

Save a handful of chopped Cadbury Eggs to press into the tops of the cookies right after they come out of the oven. It makes them look extra special and helps the colors pop.

Conclusion – A Cookie Worth Celebrating

These Cadbury Egg Cookies are more than just a holiday treat-they’re a mood, a memory, and a celebration all in one bite. With buttery-soft centers, melty chocolate pockets, and cheerful candy pieces in every bite, they strike the perfect balance between classic comfort and playful creativity.

Whether you’re baking with kids, prepping for Easter, or just looking for a sweet moment in your day, these cookies bring joy with every crackly shell and chewy center.

💡 Because sometimes, a great cookie is all you need to turn a simple moment into something extra sweet.

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